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Creamy Tomato Bisque with Homemade Croutons


There's something about tomato soup, right?! There are so many different types of tomato soup and my favorite is Tomato Bisque!


Here's my recipe for a creamy tomato bisque with homemade croutons.


INGREDIENTS

For the Soup:

28oz Can of Crushed Tomatoes

2 Tblsp Olive Oil

1 MD Onion, diced

2 Stalks of Celery, diced

3 Cloves of Garlic, peeled and minced

1 Tbsp Basil

1 tsp Creole Seasoning

1/4 tsp Black Pepper

1 tsp Salt

1 tsp White Sugar

4 Cups of Chicken Broth ( I used Better Than Boullion)

1 Cup Heavy Whipping Cream


For the Croutons;

1/2 Crusty Baguette

2 Tbsp Olive Oil

1 tsp Basil

2 tsp Coarse Salt

1 tsp Garlic Powder

Shredded Parmesan Cheese


INSTRUCTIONS

(Soup)

  1. In a large pot heat 2 Tbsp of olive oil. Add in the onions, celery, basil, creole seasoning, salt and pepper. Cook until the vegetables are soft.

  2. Next, add in the garlic and stir for 30 seconds until fragrant.

  3. Add the crushed tomatoes, sugar, and chicken broth. Stir, and bring to a boil.

  4. Once the soup is boiling, reduce the heat to low and simmer for 30-40 minutes. This will allow everything to soften up and be ready to blend.

  5. Using an immersion blender, mix the ingredients well. Blend for about 5 minutes.

  6. Add in the heavy whipping cream and serve!

(Croutons)

  1. Cut the baguette into quarters (bite-sized pieces).

  2. In a large mixing bowl, toss the bread pieces with the olive oil, salt, basil, and garlic powder. Sprinkle in some parmesan cheese.

  3. Add everything to a baking sheet and bake at 450 degrees for 10 minutes. Note: You'll want to save the crunchy cheese pieces for an extra topping.

  4. Add as many as you'd like to the top of your Tomato Bisque and enjoy!


The homemade croutons are crunchy and chewy... and PACKED with flavor!


What do you add to you soup??

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